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Homemade Yoghurt

You can make delicious yoghurt at home for around $1.50 per kilo. It's the most economical form of yoghurt making and so easy you will be making a batch every day.

Ingredients
cold tap water
1 1/2 cups full-cream milk powder
3 tbsp Easiyo Greek yoghurt real base and culture (not the whole sachet)

Method
Gather all ingredients and boil the kettle.
In the yoghurt making canister, fill to the hallway mark with water. Add the yoghurt starter.
Add the milk powder.
Place the lid on and shake vigorously until the milk power is dissolved. Remove the lid and fill to the fill line with more water. Screw the lid on tightly and shake again.
Fill the Easiyo yoghurt maker to the fill line with boiling water.
Place the canister inside and screw on the yoghurt maker lid. Leave for 24 hours. Remove and refrigerate. Keeps for seven days.

Notes

Easiyo real base and culture is intended for you to use the entire sachet for a batch of yoghurt but, using just 2-3 tablespoons is enough to give you a great yoghurt if you add extra milk powder. This makes it a lot cheaper.
When you open the base sachet you will need to store the remainder in an airtight container in the refrigerator for further use.
This yoghurt is unsweetened and if you would like a sweetened yoghurt, you can add 1-2 tablespoons of sugar to the canister when mixing in the milk powder and starter.
3 tablespoons from the previous batch of yoghurt is sufficient culture to start your next batch of yoghurt. This works well but sometimes can be inconsistent which is why using the starter sachet is a good option.

This recipe was created by Jennifer Cheung for Kidspot

 

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The Forum Podcast: Why Bother Praying + Should Christians Swear + Doubting Your Faith

Prayer is important. But if we're being honest, it can also be pretty hard. On the Forum this week Thomas Christianson from makingfaithpractical.com joined us for a conversation on what Jesus said about prayer and how prayer can be more than a wish list of things we want from God.

Also on this week's show, we talk with Frank Ritchie about Christians and swearing, what the Bible says about profanity, and how can we use our language to build others up rather than tear them down. Plus Andrew Urquhart is in to talk about dealing with a tough situation: doubting your faith in God.

Tune in Sunday night from 8pm.

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David Marshall International Director of International Needs Canada and Executive Director of International Needs Graydon Harvey chatted with Luke about what they do and the safari trip to Africa.

 

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Voice of the Martyrs

Asif Mall works with Release International (RI), a UK based Christian organization, which serves persecuted Christians around the world. Release International is part of the same family of organizations that is known as ‘Voice of the Martyrs’ in North America, Australia & New Zealand. Asif’s role as ‘Head of International Strategic Operations’ involves oversight of RI’s work in a number of countries worldwide; and also lobbying on behalf of these persecuted Christians in the EU, UN and with governments in the Global North. Asif has a particular focus on Pakistan, Egypt, Sudan, Nigeria, Indonesia, Malaysia, Brunei & Philippines. 

Luke talked with Asif and Graham Gallen

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Apple Crumble 4 Ingredients

This is a super easy crumble, a perfect dessert for a winters nights.                                                                                                                                    .

 

Apple Crumple:
Serves 4-6


* 2 x 400g (14oz) Tins of pie apples
* half a cup of sultanas
* 200g (7oz) pkt of scotch finger biscuits (hobnobs in the UK)
* 115g or half a cup of soft butter


Preheat oven to 180c.

Place apple filling into a lightly greased baking dish.

Sprinkle with sultanas.

In a large bowl, mix together biscuit crumbs and melted butter.

Spread the mixture evenly over the apple and sultanas. Bake for 20 minutes or until golden.


Optional:
Add Cinnamon or 1⁄2 tsp. nutmeg or 1/2 tsp mixed spic to the apple mix. It's up to you, this recipe is awesome just the way it is. Serve with custard or ice cream.


Recipe from 4ingredients.com.au

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